Do you ever get falling off the bone turkey?

[azbohunter]

turkeylegs.jpg

• azbohunter
• Nov 24, 2014

Good morning,

Did these turkey legs yesterday, first time for me. Brined overnight in "Slaughter House" brine w/a little cayenne and a tad of rosemary.  Smoked at 225 with a mixture of maple and pecan in the AMNPS. Cooked to IT of 165+ (varied a little from leg to leg) I was surprised that they reached IT in just shy of 3 hours.

They were extremely juicy, great flavor and looked beautiful. But, I thought they were a little tough. I guess I was hoping for that "falling off the bone" turkey that you can get with a roasted bird. That was not the case.

Is that the norm or did I maybe do something wrong?

 

[themule69]

They look GREAT! i would say they turned out just like they were suppose to.

Happy smoken.

David

 

[oldschoolbbq]

Nice...Legs for munching,,,

Have a good T-day and as always . . .

 

[azbohunter]

So, I am sitting here reading SMF and munching my last turkey leg from a couple days ago.

I have to say I love the flavor, they are really moist and not really tough BUT...I am still wondering if there is a way to get them more like when you roast a turkey. I would like to be able to pull the tendons out and hopefully get the meat looser on the bone? If "looser" is actually a word?

After reaching temp could you wrap individually in foil and lower the heat for a couple hours? Any other suggestions?

I'm listening to you all so bring it on!